I still have a lot of tomatoes coming in from my community plot. For tonight’s dinner, I slow-roasted some with minced home-grown garlic and fresh thyme (90 minutes at 300F). I then chopped the tomatoes and added them to sauteed (home-grown) shallots and (store-bought) crimini mushrooms. I served everything over penne pasta, topped with grated cheese and fresh basil. No photo of the final dish – it was gone to quickly.
Today, I cleaned my cured garlic and braided some of the softnecks into a garlic braid. A few softneck heads were kind of softish and had brown areas and the cloves had separated. Those were not braided and I plan to use them up first (I have been using them since the harvest a few weeks ago).
Overall I harvested 16 heads of hardneck garlic and 18 heads of softnecks. Not bad but I was hoping for a few more. The braid now hangs in my pantry.
Forgot to post a quick weeknight dinner I made a few days ago. Pasta with roasted tomatoes, kale, chard and sausage. All veggies (tomatoes, garlic, kale, chard) are from the garden plot, the rosemary comes from my back porch.
I harvested my garlic last night. I got a good amount of both softnecks (on the left) and hardnecks (on the right), about 40 heads total, I think. They are a good size, too.
I bundled them up and hung them to cure in our back hallway. I will gently shake the dirt off in a couple of days and cure them for longer, a total of about three weeks. I then will clean the remaining dirt off and store the hardnecks in the pantry and braid the softnecks. The softnecks keep longer, so those will be the last ones to be used.
A few days ago, I finally got around to make garlic scape pesto with my harvested scapes. As usual, I froze it in ice cube trays and then transferred the pesto cubes to freezer bags for later use. Yum!
The peas are winding down, most of the stalks and leaves are yellowing now. I will pull them up in the next few days and plant pole beans in their space. I also harvested two garlic scapes I had forgotten earlier and some chard.
We have had a few warm and humid days lately and the head lettuce leaves started to grow more upright, a sign that it will bolt soon. I harvested the remaining three heads in the plot and one big head from the porch. I still have some leaf lettuce growing with the hot pepper on the porch. I planted a kale seedling in the now empty container on the porch.
I also harvested garlic scapes and snap peas. The snap peas made it onto a crudités platter this afternoon for my now 14 year old son’s birthday party.
UPDATE: For dinner I tonight, made bibimbap lettuce cups with leftovers (meat and sesame spinach). Yum!
I spent three hours in the garden today. What a beautiful spring day! I pulled some weeds, cleaned my rock & brick collection that I keep at the fence, and weeded out my stakes and supports. I thinned the spinach and the radishes and trellised the peas. I also planted: fingerling potatoes (finally!), more peas, more carrots, more Swiss Chard. I transplanted the cauliflower, parsley and lettuce I bought earlier this week. Towards the fence, I planted dahlias (Star Elite and Rip City), sunflowers, zinnias and cosmos.
We spent Thanksgiving at our friends’ house and I was on appetizer duty. My daughter and I made these butternut squash turnovers, which in addition to squash are filled with mushrooms, leeks, garlic, goat cheese and thyme. They are delicious, and it made me very happy to be able to incorporate homegrown vegetables – leeks and garlic – into the dish.